Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Country Ribs

Little StevenLittle Steven Posts: 27,258
edited November -1 in EggHead Forum
Country ribs with Ron's (RRP's) amazing witchy red rub. Sprinkled with turbinado sugar before I pulled.

DSC_0118.jpg

Had some Canuck hash browns under the ribs. Added some frozen vegetables after the ribs came off and made fresh peas.
DSC_0121.jpg


Steve

Steve 

Caledon, ON

 

·

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    Mmmmmmmmmm Mmm Looks tasty Steve. :P Tim

    I guess I'm a big wuss. I ain't egged anything since last Saturday. :ohmy:
    ·
  • cookn bikercookn biker Posts: 13,365
    Steve,
    Man those ribs look great!!
    Wanna share Rons recipe?
    Nice job!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    ·
  • eenie meenieeenie meenie Posts: 4,391
    Your country ribs look tasty Steven! :)

    The only time I made them they came out tough. I'll have to get back in the saddle again.
    ·
  • Little StevenLittle Steven Posts: 27,258
    Molly,

    I don't know his recipe but the rub is amazing. I know that there is beet powder in there. Really, really good. You should be batting those baby blues at him to get some. I don't think he is tall :laugh:

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Little StevenLittle Steven Posts: 27,258
    Tim,

    Do I need to call an ambulance?

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Little StevenLittle Steven Posts: 27,258
    Rebecca,

    Just do them like ribs. Pull at around 160* or so.

    Steve

    Steve 

    Caledon, ON

     

    ·
  • 2Fategghead2Fategghead Posts: 9,623
    First let me see if I'll get over it soon. :S :ermm:

    It's been extremely muggy here with triple digit temps. :ohmy:

    I think you need to open all your doors and windows. Not to much we don't want a bunch of tornadoes whizzing around. :ohmy: Tim
    ·
  • TNmikeTNmike Posts: 643
    Steve,

    They look great but I'm kinda at a loss at just what they are. Here in the US south 'country style' ribs are usually just a boston butt that has been sliced up. Just curious. Mike
    ·
  • BeliBeli Posts: 10,751
    Those are some nice meaty ribs Steve.....what part are they??
    ·
  • Little StevenLittle Steven Posts: 27,258
    Beli,

    Idon't knowbut I would guess that is the end of the rib nearest the loin.

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Little StevenLittle Steven Posts: 27,258
    Mike,

    They have really short rib bones on one end. I would bet they are cut from the loin area.

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Little StevenLittle Steven Posts: 27,258
    Tim,

    It's been warm here too. we got to 80* last week. Hahahaha

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Rolling EggRolling Egg Posts: 1,995
    Mighty fine looking my friend. I would love to try that rub you speak of. Maybe one day I will be able to rub elbows and trade rubbs with you guys.
    ·
  • Little StevenLittle Steven Posts: 27,258
    Rolling Egg,

    Dude, I just ship Italian crack across the border. Folks send me great stuff. :laugh:

    Steve

    Steve 

    Caledon, ON

     

    ·
  • MattMatt Posts: 143
    Steven -- do you know if Ron's rub recipe is available anywhere? Or, does he not share it (which I understand)? Thanks.

    Matt
    ·
  • Little StevenLittle Steven Posts: 27,258
    Matt,

    He is a shrewd negotiator..say no more :)

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Judy MayberryJudy Mayberry Posts: 1,611
    You just jogged my memory. I have a jar of Ken's Stone's Witchy Red rub from w-a-a-ay back, in the back of the spice shelf. Is this any relation to RRP's rub? It has black onion, or nigella, seeds in it.

    Judy in COOL San Diego
    Judy in San Diego
    ·
  • ChubbyChubby Posts: 2,790
    Yep...same stuff!!
    Great Rub..!!!!
    Thankfully...I still have some too!

    Ron has the recipe from Ken, I think.
    Last I heard...Ken's health wasn't very good. But that's been a while.

    Sure nice to see you around these parts again Judy!

    Evans
    ·
  • Judy MayberryJudy Mayberry Posts: 1,611
    So does Ron sell it like Ken did? Mine smells off and I won't be using it, but I really loved it. Or is the recipe posted somewhere?

    Thanks.
    Judy in San Diego
    ·
  • ChubbyChubby Posts: 2,790
    I don;t kno...but I'll bet he'd get you a batch with some consideration.

    Heck...maybe just ask reeeeal nice!

    :laugh:
    ·
Sign In or Register to comment.